Palsgaard is known throughout the world as a global market leader in non-GMO chocolate emulsifiers such as PGPR, and AMP, which can supplement or outperform lecithin. Meet us at booth # S1-D91 in Sheik Saeed Hall 1.
In chocolate and confectionery, the ability to maximize cost efficiencies, achieve specific flow properties and avoid thickening in low-fat chocolate have always been high priorities. To support these aims, Palsgaard provides non-GMO chocolate emulsifiers such as PGPR and AMP, which can safely and sustainably supplement or even outperform lecithin. And we offer vegetable fat-based oil binders and crystal promoters to prevent separation, too.
Recently, sustainably sourced and produced ingredients have become an increasing global priority. Recognising this, Palsgaard’s sustainable emulsifiers are ready to help you step up to the challenges of:
With many years of experience in the manufacture of baked goods, ice cream and fat-based fillings, Palsgaard is the ideal partner for developing a complete range of complex confections from chocolate-coated Swiss rolls to ice cream.
Extensive expertise in rheology and chocolate flow properties, combined with state-of-the-art equipment, makes us the world leader in chocolate and confectionery emulsifiers, and we are happy to share our knowledge for the benefit of our customers. You'll find a small amount of our emulsifiers will go a very long way. By letting you take control of each step of the production process, from blending or conching to cooling, our top-of-the-range application centers let you fine-tune and prepare your exact chocolate recipes under controlled manufacturing conditions.
In addition to showcasing our renowned range of PGPR products made famous for their stable batch-to-batch performance and unsurpassed ability to control viscosity and yield value, Palsgaard is pleased to present our Palsgaard® AMP 4455 emulsifier.
In short, this emulsifier will make a chocolate manufacturer's dream come true as it offers cost-effective and stable control over the viscosity of any type of chocolate - regular or low fat - without the taste or odor downsides of lecithin.
Find out more about the benefits of Palsgaard® AMP 4455 here or visit our booth # S1-D91 to meet our chocolate experts and find out what switching to Palsgaard® AMP 4455 could do for you.
At GulFood Manufacturing Palsgaard will also feature our emulsifier for CBS- and CBR based compounds, Palsgaard® STS 2007, a Sorbitan tristearate, STS (E492). Palsgaard® STS 2007 is especially designed to be added CBS- and CBR based compounds for bloom prevention and gloss retention and in this way prolong the shelf-life of the end product. The product provides improved bloom stability to CBS and CBR based compounds, improves the initial gloss, the gloss retention as well as ensuring a uniform crystallisation of CBS and CBR.
If you would like to know more or make arrangements for a meeting at GulFood Manufacturing, please fill in the form to the right.
Check out our video explaining how we work with chocolate and confectionery producers around the world